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Xanthan gum is a polysaccharide used as a food additive and rheology modifier.
(Davidson ch. 24) It is produced by a process involving fermentation of glucose or sucrose
by the Xanthomonas campestris bacterium.
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Xanthan Gum

Xanthan Gum was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses. Xanthan Gum was approved for use in foods after extensive animal testing for toxicity in 1969. It is accepted as a safe food additive in the USA, Canada and Europe, with E number E415.
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Xanthan Gum

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